In our study, we focused on the chemical composition of Rosmarinus officinalis essential oil (ROEO), its antimicrobial effects. Drawing from existing research, we further investigated the antimicrobial properties of ROEO under in vivo conditions. Specifically, we examined its effects on sous vide meat from wild turkeys and its activity against Listeria monocytogenes. The dominant compound identified in ROEO was 1,8-cineole, which made up 48.5% of the oil. During our experiments, we assessed the total viable count, coliform numbers, and the presence of L. monocytogenes on sous vide wild turkey meat. Furthermore, we analysed the abundance of various bacterial species in each of the tested groups. Our findings suggest that the ROEO-treated groups exhibited a lower microbial load compared to the control groups or those treated solely with pathogenic microorganisms. Our microbial counts revealed that heat treatment had a noticeable effect on the microbial populations. ROEO demonstrated significant antimicrobial properties, as our results indicated its positive impact across all experimental groups. Additionally, mass spectrometry results highlighted differences in the microbiota composition following the application of ROEO and the inoculation of L. monocytogenes. The primary bacterial species isolated from the sous vide wild turkey meat were Citrobacter freundii and Pantoea agglomerans.

This study evaluated the amino acid and fatty acid composition of breast and thigh muscles in male and female California pigeons (Columba livia domestica). A total of 40 pigeons (20 males and 20 females) reared under identical conditions were analysed to assess the effects of sex and muscle type on meat composition. Amino acids were determined using an automatic amino acid analyser following acid hydrolysis, and fatty acids were quantified by gas chromatography. No statistically significant differences (p > 0.05) were observed between sexes or muscle types for any of the analysed amino acid or fatty acid parameters. The amino acid profile was characterised by a balanced distribution of essential and non-essential amino acids, with lysine, leucine, and arginine among the predominant components. The total amino acid content ranged approximately from 17.5 to 19.5 g/100 g dry matter across the evaluated groups. The fatty acid profile was dominated by monounsaturated fatty acids, followed by saturated and polyunsaturated fatty acids. Oleic acid (C18:1 cis) was the predominant fatty acid in both breast and thigh muscles. The n-6/n-3 ratio ranged approximately from 9:1 to 12:1, with no statistically significant differences between groups. The results indicate a relatively consistent compositional profile of California pigeon meat under controlled rearing conditions. The absence of statistically significant differences suggests limited variability in amino acid and fatty acid composition with respect to sex and muscle type. These findings provide baseline data for the nutritional characterisation of this pigeon genotype; however, no functional or physiological implications can be inferred without further experimental validation.

The aim of this study was to evaluate selected physicochemical properties and nutritional quality of pork (musculus longissimus dorsi) from different pig genotypes reared under identical feeding and breeding conditions. A total of 30 pigs (Large White, Mangalica, and Large White × Mangalica; n = 10 per group) were used. After slaughter, muscle samples were analysed for chemical composition, fatty acid profile, amino acid composition, lipid nutritional indices, colour parameters, and oxidative stability. Mangalica pigs showed higher intramuscular fat (2.26 g/100 g) and cholesterol content (0.484 g/100 g), whereas Large White exhibited leaner meat with higher moisture content (73.69 g/100 g). The crossbred group showed the highest protein content (24.92 g/100 g). Fatty acid analysis revealed higher polyunsaturated fatty acid levels in Mangalica and crossbred pigs (up to 13.21%), while Large White had higher monounsaturated fatty acid content. Lipid nutritional indices indicated improved PUFA/SFA ratio in crossbreeds (0.366), whereas Large White showed lower thrombogenic index (1.08). Despite higher polyunsaturated fatty acid levels, oxidative stability was not reduced in Mangalica and crossbred groups. Colour parameters were moderately affected, with higher lightness observed in crossbreeds. Overall, crossbreeding between Large White and Mangalica resulted in a more balanced physicochemical and nutritional profile of pork, suggesting its potential for improving meat quality.

Brown bear meat (Ursus arctos) represents a specific category of game meat whose microbiological properties during storage have not yet been systematically investigated. The aim of this study was to evaluate the microbiological stability of brown bear meat during 21 days of refrigerated storage at 4 degrees C under vacuum packaging with the application of Rosmarinus officinalis essential oil (ROEO) and its inclusion complex with (3-cyclodextrin (ROEO/(3-CD). The experiment consisted of six variants: control without vacuum packaging, control with vacuum packaging, ROEO + vacuum, ROEO/(3-CD + vacuum, ROEO + S. enterica + vacuum, and ROEO/(3-CD + S. enterica + vacuum. The monitored microbiological parameters included total viable counts (TVC), coliform bacteria, Pseudomonas spp., and S. enterica. Microbial identification was performed using MALDI-TOF MS Biotyper. The volatile profile of the ROEO/(3-CD inclusion complex was determined by HS-GC-MS analysis, with limonene (42.8 %) identified as the dominant compound, followed by S-cadinene (12.7 %) and 1,8-cineole (11.3 %). The application of both ROEO and ROEO/(3-CD resulted in appeared to reduce in TVC and coliform bacteria during storage, with the most pronounced inhibitory effect observed for the encapsulated form of the essential oil. S. enterica was not detected in any of the non-inoculated variants, whereas in experimentally inoculated samples an initial reduction in bacterial counts was observed during the early days of storage. Pseudomonas spp. were detected exclusively in control samples without vacuum packaging. A total of 928 isolates belonging to 44 species were identified using MALDI-TOF MS, with a marked succession of the microbiota toward psychrotrophic and facultatively anaerobic species observed during storage. As this study was conducted using meat from a single animal, the findings should be regarded as preliminary; however, they suggest that the combination of vacuum packaging with rosemary essential oil and its (3-cyclodextrin inclusion complex may represent a promising strategy for enhancing the microbiological stability of brown bear meat.

This study evaluated the proximate composition, fatty acid profile, mineral composition, and heavy metal contamination of brown bear (Ursus arctos) muscle, with emphasis on its nutritional quality and potential health risks for consumers. Muscle samples (musculus semimembranosus and musculus triceps brachii; n = 10) obtained from free-ranging individuals in Slovakia were analysed using validated analytical methods. Brown bear muscle was characterised by high protein content ( 22.5 g/100 g) and low intramuscular fat content (< 1 g/100 g), confirming its lean nutritional profile. The fatty acid composition was dominated by monounsaturated fatty acids, followed by saturated and polyunsaturated fatty acids. Lipid quality indices indicated favourable nutritional properties, including low atherogenic and thrombogenic indices and a PUFA/SFA ratio above recommended nutritional thresholds. However, the relatively high n-6/n-3 ratio reflected the omnivorous feeding ecology and seasonal physiological status of the analysed animals. Iron and zinc represented the predominant trace minerals, highlighting the nutritional value of the analysed muscle tissue. Most toxic elements (As, Cr, Cd, Hg) remained below analytical detection or quantification thresholds and were therefore interpreted descriptively. Lead (Pb) was detected at low mean concentrations; however, substantial inter-individual variability resulted in sporadically elevated values, most likely associated with secondary contamination from bullet fragments. Exposure assessment based on consumption of a 100 g portion and an upper-bound approach for left-censored data indicated negligible toxicological relevance for Cd and Hg, whereas Pb exposure increased considerably under maximum exposure scenarios. Overall, brown bear muscle represents a nutritionally valuable food source; however, continued monitoring of Pb contamination in game meat remains warranted.

This study examined carcass characteristics and selected nutritional quality parameters of meat derived from European brown hares (Lepus europaeus). Biological material was collected from free-living animals legally harvested during the regular hunting season in western Slovakia. In total, 40 hares (17 males and 23 females) were included in the investigation. Samples of three muscles (longissimus dorsi, semimembranosus, and brachialis muscles) were analysed to determine proximate composition, amino acid profile, fatty acid composition, lipid nutritional indices, and instrumental colour parameters. The analysed hare meat was characterised by a high protein content ranging from approximately 22.0 to 23.8 g.100 g-1 and very low intramuscular fat levels (0.61–0.91 g.100 g-1). The amino acid profile showed a balanced distribution of essential amino acids, with lysine and leucine as the most abundant. Among individual fatty acids, oleic acid (C18:1 n-9), palmitic acid (C16:0), and linoleic acid (C18:2 n-6) were predominant. Monounsaturated fatty acids constituted the dominant fraction of the total lipid content (44–47%), followed by saturated fatty acids (34–36%) and polyunsaturated fatty acids (17–23%). Calculated lipid quality indices indicated a relatively favourable balance between saturated and unsaturated fatty acids. Instrumental colour measurements confirmed the typical dark red appearance of hare meat, reflecting the higher myoglobin content characteristic of physically active wild animals. The results confirm the lean character of hare meat, particularly due to its low fat content and relatively high protein content. The fatty acid profile further supports its nutritional relevance, although some variation between muscles was observed. These findings contribute to a better understanding of the nutritional characteristics of game meat and highlight the potential of hare meat as part of a more diverse human diet.

This study evaluated the effects of dietary supplementation with cayenne pepper (Capsicum frutescens L.) on meat performance, chemical composition, amino acids and fatty acids profiles, and colour parameters of broiler chickens (Ross 308). A total of 500 birds were allocated into five groups (control and four experimental; n = 100/group). Experimental groups received cayenne pepper powder at inclusion levels of 0.1% (E1), 0.3% (E2), 0.5% (E3), and 0.7% (E4) for 42 days. Meat performance, chemical composition, amino acids and fatty acids profiles, and instrumental colour values (CIELAB) were determined. Carcass yield improved significantly in the highest inclusion group (E4), while live body weight and carcass weight were unaffected. Chemical analysis revealed that protein levels remained stable, whereas water content decreased and fat content slightly increased in breast muscle at higher inclusion levels. Cholesterol concentration in the thigh muscle decreased significantly already at the lowest supplementation (E1). Amino acids analysis demonstrated a dose-dependent effect: moderate supplementation maintained essential amino acids, whereas higher inclusion reduced threonine, valine, methionine, leucine, and lysine in both breast and thigh muscles. Fatty acids analysis revealed an increase in oleic acid, linoleic acid, and eicosapentaenoic acid in breast muscle, contributing to a higher proportion of MUFA but lower PUFA. Meat colour was also affected: breast lightness (L*) and redness (a*) values were significantly altered, while thigh muscle showed increased yellowness (b*). These findings indicate that cayenne pepper supplementation can beneficially influence carcass yield, lipid profile, and meat colour, while its effects on amino acids are dose dependent.

The aim of the work was to evaluate and compare the basic chemical composition (water, protein, fat, and cholesterol content) of the musculus biceps femoris of free-range and farmed deer, as well as by age. 80 pcs individuals were evaluated in the experiment, of which 40 pcs were farmed, and 40 pcs were free-range. Based on the results, we can conclude that the chemical composition of the thigh muscle of farmed and free-range deer older than 2 years had higher (p <= 0.05) cholesterol values (0.041 g.100 g(-1); 0.041 g.100 g(-1)) than deer under 2 years (0.035 g.100 g(-1); 0.037 g.100 g(-1)). In deer over 2 years old compared to deer under 2 years old, a significant difference (p <= 0.05) was also found in the water content (72.735 g.100 g(-1):71.563 g.100 g(-1)). Comparing deer by sex, we found significant differences (p <= 0.05) in fat content (0.854 g.100 g(-1)-male:0.555 g.100 g(-1)-female) in deer from farmed farms. Comparing the sum without sex, we did not find significant differences between farmed and wild deer (p >= 0.05). Overall, it can be stated that both farmed and wild deer are carriers of high amounts of protein and water and low fat and cholesterol content.

This study evaluated the microbiological quality and microbiota dynamics of brown bear (Ursus arctos) meat treated with β-cyclodextrin inclusion complexes of Origanum vulgare essential oil (OVEO/β-CD) and Illicium verum essential oil (IVEO/β-CD) during 21 days of refrigerated vacuum storage at 4 °C. A total of 75 meat samples were prepared and divided into six experimental variants; two variants were artificially inoculated with Listeria monocytogenes CCM 4699. The volatile profile of OVEO/β-CD investigated using HS–SPME–GC–MS technique was characterized by p-cymene (29.1

This study evaluated the effect of production system on the chemical composition, fatty acid profile, lipid quality indices, oxidative stability, and elemental composition of musculus biceps femoris of red deer (Cervus elaphus). The study was conducted as a comparative observational assessment of animals originating from hunting areas and farm breeding systems. Proximate composition was similar between groups, with protein content ranging from 23.07 to 23.44 g/100 g and intramuscular fat remaining low (0.65–0.78 g/100 g), confirming the lean character of venison. In contrast, differences were observed in lipid composition, as meat from farmed animals contained higher levels of polyunsaturated fatty acids (18.48 vs. 15.85%) and n-6 fatty acids (14.75 vs. 12.85%). These differences were reflected in lipid quality indices, particularly in a lower thrombogenic index in farmed animals. Lipid oxidation increased progressively during storage, with malondialdehyde values rising from approximately 0.16–0.19 mg/kg after 1 month to 0.72–0.86 mg/kg after 12 months. After prolonged storage, meat from wild animals showed higher levels of oxidation. Mineral composition was generally stable, with differences detected only for magnesium (0.236 vs. 0.209 g/kg) and copper (2.295 vs. 1.647 mg/kg). Heavy metal concentrations were very low and remained below established safety limits. Overall, the production system had little effect on basic composition but influenced lipid profile and oxidative stability. These findings confirm the nutritional value of venison and highlight the importance of feeding conditions and storage in determining its quality.

This study presents the first detailed characterization of microbial succession in brown bear (Ursus arctos) shoulder meat during refrigerated vacuum storage and the first evaluation of the modulating effects of pure monoterpenes applied via alginate coatings. Vacuum-packaged meat was treated with sodium alginate coatings containing monoterpenes (alpha-pinene, beta-pinene, bornyl acetate, d-carvone, 3-carene, limonene, sabinene; 0.03% v/v) and stored at 4 degrees C for 7 days. Microbial dynamics were monitored by culture-based enumeration (log CFU g-1) and species-level identification using MALDI-TOF MS. The initial microbiota, dominated by Enterobacteriaceae (50% on day 0, 71% on day 3), comprised the genera Escherichia, Enterobacter, Klebsiella, Serratia and Lelliottia. Vacuum storage led to complete elimination of obligate aerobic Pseudomonas and Acinetobacter by day 3, followed by a pronounced shift towards lactic acid bacteria (LAB), which accounted for 35% of the microbiota by day 7. Monoterpene-enriched coatings tended to result in higher LAB counts (5.09-5.16 log CFU g-1) compared to the control (4.92 log CFU g-1), indicating suppression of Gram-negative spoilage bacteria rather than broad antimicrobial inhibition. All 36 bacterial species isolated from bear meat exhibited complete susceptibility to tested antibiotics (inhibition zones 20.33-54.33 mm), providing useful baseline data on wildlife-associated microbiota unexposed to anthropogenic antibiotic pressure. These findings suggest that monoterpenes may act as selective modulators of microbial succession, highlighting their potential for controlled preservation.

The aim of this study was to analyse the amino acid and fatty acid profiles of selected tissues of wild duck (Anas platyrhynchos L.) in relation to sex. The research material consisted of breast and thigh muscles obtained from 20 farm-reared wild ducks (10 males and 10 females). The results showed significantly higher (p < 0.05) concentrations of amino acids in the breast muscle of males compared with females, whereas no significant differences (p >= 0.05) were observed in the thigh muscle between sexes. In terms of fatty acid composition, oleic acid, palmitic acid and stearic acid were identified as the predominant fatty acids in both muscles and sexes. The breast muscle of males also contained significantly higher (p < 0.05) levels of omega-3 and omega-6 fatty acids. Sex had no significant effect on most of the analysed fatty acids. Based on the obtained amino acid and fatty acid profiles and their comparison with other poultry species, wild duck meat may be considered a nutritionally valuable source of high-quality protein and beneficial fatty acids for the human diet.

Customers show increased interest in meat obtained from animals raised as naturally as possible. With the increased population, however, humans needs to consider the consummation of animals previously outside their focus. European badger (Meles meles) is a widespread adaptable species that could be inserted into the human diet as game meat addition. In this study, we prepared meatloaves with badger meat addition and performed analyses to determine chemical composition, amino acid, and fatty acid profiles. When compared to the control, we observed very few differences between the control without badger meat and experimental samples with various European badger meat additions. Regarding color changes, only yellowness was affected, and with the highest badger meat addition, we observed a 2.01 increase compared to the control group. In chemical composition, we observed a decrease in fat content by 1.50 % in the Exp_4 group compared to the control group. The amino acid profile showed no significant differences among groups. The most prevalent amino acids in our samples were Leucine and Lysine, approximately 2.06 and 2.25 g/100 g, respectively. Even with those unconvincing results, we believe badger meat should be considered an enhancement of the human diet, but maybe in a different form or product.

This study investigated the addition of cricket powder to pork sausages and its impact on the chemical composition, amino acid, and fatty acid profiles. Three experimental groups were prepared with different concentrations of cricket powder: a control group without the addition of cricket powder, E1 with the addition of 2% cricket powder, and E2 with the addition of 4% cricket powder. The experimental groups with cricket powder addition had higher water and protein content than the control group, but lower fat content and no significant change in cholesterol content. The most abundant amino acids were Lys, Leu, and Arg in the experimental groups with the addition of cricket powder. Among fatty acids, the highest representation was oleic acid, palmitic acid, and stearic acid. The experimental pork sausages contained more unsaturated fatty acids than saturated fatty acids, and the major fatty acids in all treatments were monounsaturated fatty acids (MUFA), with predominant oleic acid. The addition of cricket powder did not affect (p >= 0.05) the chemical composition or the profiles of amino acids and fatty acids in pork sausages.

This study assessed the effectiveness of minimal processing techniques on red deer meat, specifically examining the preservation potential of vacuum-sealed samples combined with Cinnamomum cassia essential oil (CCEO) to inhibit contamination by Yersinia enterocolitica. The study also assessed CCEO's antibacterial and antibiofilm capabilities, with results indicating that CCEO effectively prevented Y. enterocolitica biofilm formation and exhibited substantial antibacterial activity. To monitor microbiological quality, sous-vide-treated meat was stored at 4 degrees C for 14 days. The deer meat was cooked at 55 degrees C-65 degrees C for 5-20 min. Furthermore, the antimicrobial effect of CCEO against Y. enterocolitica in vitro and its effect on deer meat models were investigated. CCEO showed good antimicrobial activity against Y. enterocolitica, whereby the size of the inhibition zone was found to be 18.67 mm by disc diffusion method and the minimum inhibition concentration (MIC) was 0.124 and 0.131 mg/mL for MIC50 and MIC90. The minimum biofilm inhibitory concentration (MBIC) was 0.235 and 0.242 +/- 0.11 mg/mL for MBIC50 and MBIC90. Results of microbiological quality showed a correlation between increased sous-vide temperature, longer cooking times, and reduced TVC, CB, and Y. enterocolitica counts. Samples treated with 1% CCEO demonstrated the lowest microbial counts. Increasing temperature and time resulted in a decrease in the number of microorganisms in each group, confirming the antimicrobial effect of CCEO on the sous vide deer meat model. Overall, these results indicate that using the sous-vide method with CCEO can effectively reduce Yersinia enterocolitica levels, thereby enhancing the shelf life of red deer meat. Throughout the 14-day storage period, key bacterial species identified included Bacillus cereus, B. circulans, Pseudomonas taetrolens, P. corrugata, P. fragi, P. gessardii, and P. lundensis.

The increasing global demand for sustainable protein sources highlights the need to explore alternative ingredients in food systems. This study evaluated the effect of incorporating varying levels (2.5%, 5%, and 7.5%) of cricket powder (Acheta domesticus) into pork p & acirc;t & eacute; formulations on their chemical composition (moisture, protein, fat, and cholesterol), amino acid and fatty acid profiles, colour characteristics, and sensory properties. The enrichment with cricket powder significantly increased total protein content (up to 19.39%). The fat content decreased with increasing cricket powder content, and the values ranged from 12.80% (E3) to 13.95% (E1). The cholesterol content ranged from 1.52 (E2) to 1.61% (E1). The water content ranged from 66 (E1) to 67.25% (E3) and increased with increasing amounts of cricket powder. The addition of cricket powder significantly increased amino acid, particularly threonine and cysteine and monounsaturated fatty acids (MUFA), while simultaneously reducing lightness (L*), redness (a*), and yellowness (b*) values. Despite the improved nutritional quality, higher insect powder levels negatively impacted sensory acceptability, with the 2.5% enrichment yielding the most favourable balance between nutritional enhancement and consumer perception. These findings suggest that moderate incorporation of cricket powder can improve the nutritional value of meat products while maintaining acceptable sensory characteristics, supporting its potential as a functional ingredient in reformulated meat-based foods.

Game meat spoils rapidly under refrigeration due to psychrotrophic bacteria, mainly Pseudomonas spp. Plant-derived monoterpenes are promising antimicrobial candidates for fresh meat systems. The aim of this study was to evaluate the antimicrobial effect of selected monoterpenes and their pairwise combinations on vacuum-packed fallow deer meat stored at 4 degrees C. Portions of Dama dama meat were vacuum-packed and treated with selected monoterpenes (single compounds and combinations). Microbiological quality was monitored during refrigerated storage by enumerating total viable counts (TVC), coliform bacteria, and Pseudomonas spp. Visible and distinct colonies were taken from each group and subsequently identified by mass spectrometry. All monoterpene treatments consistently maintained lower TVC, coliform bacteria, and Pseudomonas spp. compared with untreated controls across storage. After 10 days of storage, TVC in treated samples ranged between 2.78 and 4.09 log CFU/g, while the control reached 4.09 log CFU/g. Counts of coliform bacteria and Pseudomonas spp. remained at 1.39-1.85 log CFU/g in treated groups compared with 3.02 log CFU/g in the control. Combinations performed at least as well as single compounds. MALDI-TOF MS confirmed Pseudomonas fragi as the predominant species in control samples, accompanied occasionally by Pseudomonas lundensis and Brochothrix thermosphacta, while their prevalence and intensity were markedly reduced in treated samples. Selected monoterpenes, including their combinations, effectively suppress key spoilage bacteria on vacuum-packed fallow deer meat during refrigerated storage and therefore represent practical, nature-derived candidates to support shelf-life and microbiological quality.